Monday, April 29, 2013

Chicken Alfredo Lasagna

So with my lasagna in mind I decided to try something new and make a Chicken Alfredo Lasagna for dinner. It was a total hit and everyone loved it.

It's good to try something new every once in a while, even if you like the old way better at least you'll know what the new way tastes like.

Here's what you need:

3 large chicken breasts, boneless & skinless, cooked and diced

no boil lasagna noodles, about 12

8 oz. package Italian blend pre-shredded cheese

1/2-1 cup fresh grated Parmesan

spinach, washed and patted dry, optional

1 Tbl. fresh Italian flat leaf parsley, chopped, optional

for the Alfredo sauce:

4 Tbs. butter, unsalted

4 Tbs. flour

4 cups milk, low fat is fine

1 cup freshly grated Parmesan (large grate)

1/2 cup freshly grated Gruyere

1/8 tsp. nutmeg

salt & pepper to taste

In a skillet melt the butter and add the flour. Cook over medium high for 2 - 3 minutes to cook off the flour taste.

It will get all bubbly after a couple of minutes.

Add the milk and bring it to a simmer over medium high, stirring with a whisk, and cook until it has thickened, about 10 minutes.

Add the cheeses and cook for a minute or two until it is smooth, stirring continuously.

When the sauce is thickened it should coat the back of a spoon and when you run your finger through the sauce it will leave the mark open.

Add the nutmeg, salt (if needed) and pepper to taste and stir until combined.

If the sauce is too thick add a little more milk, if too thin cook a while longer.

The whole process should take about 15 minutes.

Pre heat the oven to 350 degrees.

To assemble the lasagna:

In the bottom of a 9 x 12 or 9 x 13 (I use disposable tins for less cleanup) place a spoonful of the sauce and spread around the bottom.

Place the first layer of no boil noodles (breaking some to fit if needed) on top of the sauce to fit the bottom of the pan. You can, of course, use regular noodles too just make sure they are cooked first if you do.

Add 1/3 of the sauce on top of the first layer of noodles and spread around to coat.

Next, add 1/3 of the diced chicken and spread it around then 1/3 of the cheese, spreading it around on top of the chicken.

For an option I added fresh spinach leaves to 1/3 of the lasagna on two layers. This is only optional and you can add any fillings you would like to. Try to add this before the cheese layer (or not, lol) like I did. You can always add more cheese!

Repeat the layers two more times with no spinach on the top layer.

Cover the lasagna with tin foil and bake for 25 minutes covered. Remove the cover and continue baking an additional 15 minutes. Sprinkle with chopped fresh parsley if desired.